Coffee and tea origins guide

Where coffee and tea are grown shapes how they taste. As a broad guide, coffees from Central and South America tend to be smooth, balanced and nutty; East African coffees are brighter, fruitier and more floral; and Asian and Pacific coffees are usually fuller-bodied, earthy and spicy. Teas vary just as much by region and processing, from smoky Chinese black teas to fragrant Taiwanese oolongs. Use this guide to find a starting point, then explore our Coffee Direct range.

Why does origin change the flavour of coffee?

Altitude, climate, soil, the coffee variety and the way the cherries are processed all leave their mark. Higher, cooler farms usually produce denser beans that mature slowly, which often brings more acidity and complexity. Volcanic soils, shade from other trees and the choice between washing or sun-drying the beans also change the cup.

Coffees from Central and South America

Expect smooth, approachable coffees with balanced acidity and notes of nuts, chocolate and caramel. A good place to start if you like a classic, easy-drinking cup.

• Brazil: Brazil Ipanema is a Bourbon coffee from southern Minas Gerais, with citrus and floral notes and an almond-like finish. It is a natural choice for espresso.
• Colombia: Colombian San Agustin is grown in the Andes in the shade of banana trees. It is mild and well suited to filter or cafetière.
• Costa Rica: Costa Rica comes from high-altitude estates and is graded “strictly hard bean”. It is smooth with gentle acidity.
• El Salvador: El Salvador La Joya is a shade-grown Bourbon from Apaneca, with honey and red-fruit notes and lively acidity.
• Guatemala: Dark Maragogype uses the unusually large “elephant bean” and is medium and mellow.
• Panama: Panama La Torcaza grows in the volcanic highlands of western Panama and is sweet and floral.
• Peru: Peru is fruity and floral, with sharp acidity and a chocolate finish. Much of Peru’s coffee comes from small family farms.

Coffees from the Caribbean and Hawaii

• Jamaica: Blue Mountain grows on Jamaica’s cool, misty Blue Mountains. It is famously mild, with no bitterness, and genuine Blue Mountain coffee carries a certification mark from the Coffee Industry Board of Jamaica.
• Dominican Republic: Barahona Paraiso comes from the south-west of the island. It is aromatic and medium-bodied and works as filter or espresso.
• Hawaii: Kona grows on the slopes of Mauna Loa. Only coffee from the Kona district can use the name. It is mild and smooth.

Coffees from Africa

African coffees are often the most vibrant, with fruity, floral and wine-like flavours and bright acidity.

• Ethiopia: coffee’s traditional birthplace, with a legend that a goat herder noticed his goats’ energy after eating coffee cherries. Yirgacheffe is a washed coffee with fruity acidity; Sidamo has spice, wine and chocolate notes.
• Kenya: Kenyan coffees are graded by bean size, and “AA” is the largest grade. Kenya AA is strong and tangy with cocoa notes. Kenya Peaberry comes from cherries that grow a single round bean instead of two, which helps them roast evenly.
• Tanzania: Tanzania is shade-grown, medium-bodied and mild in acidity.
• Uganda: Bugishu comes from the slopes of Mount Elgon and is clean and mild.

Coffees from Asia and the Pacific

Look here for heavier body, lower acidity and earthy, spicy or chocolatey flavours.

• India: Monsoon Malabar beans are exposed to monsoon winds for several months, which mellows the acidity and gives a heavy, chocolatey, spicy cup.
• Indonesia: Blue Sumatra is strong, spicy and full-bodied. Old Brown Java is aged for at least two years before roasting, giving low acidity and a heavy body that suits espresso.
• Nepal: Nepal coffee grows in the Himalayan foothills and has chocolate, vanilla and nutty notes.
• Papua New Guinea: Papua New Guinea is grown in small highland “coffee gardens”, then hand-picked and sun-dried. Expect chocolate and nut with tropical fruit.
• Australia: Australian Skybury comes from one of Australia’s longest-established plantations and is medium strength with a nutty character.

Decaf without chemicals

The Swiss Water process removes caffeine using water rather than chemical solvents, taking out 99.9% of the caffeine. Try Swiss Water decaffeinated coffee if you want flavour without the buzz.

Tea origins explained

All true tea comes from the same plant, Camellia sinensis. The differences come from where it grows and how the leaves are processed: green tea is not oxidised, black tea is fully oxidised and oolong sits in between.

• China: Lapsang Souchong comes from the Wuyi Mountains in Fujian and is dried over pine fires for its famous smoky flavour. Pu Erh from Yunnan is fermented and aged, giving a deep, earthy taste.
• Taiwan: “Formosa” is the island’s old name. Formosa Oolong is a darker oolong with raisin and ripe-fruit notes, and Formosa Lapsang Souchong is smoked over pine and oak.
• Sri Lanka: Earl Grey is Ceylon black tea scented with oil of bergamot.
• India and beyond: the range also includes Assam, Darjeeling, Ceylon estate teas, Japanese green tea and jasmine teas. Browse them in our tea collection.

Herbal teas

Herbal teas, or tisanes, are not made from the tea plant and are naturally caffeine-free. Try chamomile or dandelion for an evening cup.

Choosing a grind

Our Coffee Direct coffees are available as whole beans or ground for different brewers, including filter, cafetière, percolator, espresso and Turkish. If you are not sure, whole beans stay fresh longest; grind just before brewing. Find brewing kit in coffee pots and cafetières.

Coffee and tea origin FAQs

Which coffee origin is the smoothest?

Central American, Brazilian, Jamaican and Hawaiian coffees are generally the mildest and smoothest.

Which coffee is best for espresso?

Fuller-bodied, lower-acidity coffees such as Brazil, Old Brown Java and Monsoon Malabar are popular espresso choices.

What does single origin mean?

The coffee comes from one country, region or estate rather than being blended, so you taste the character of that place.

Are herbal teas caffeine-free?

Yes. Herbal teas such as chamomile and dandelion do not come from the tea plant and contain no caffeine.

Do your coffees contain allergens?

Coffee itself is not a common allergen, but Coffee Direct’s premises also handle nuts, milk and soy. Check each product page if you have an allergy.